Servings: 4

Weight Watcher Smart Points: 2

Preparation Time: 15 Minutes

Cooking Time: 24 Minutes

Ready In: 39 Minutes


  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup grape or cherry tomatoes, halved
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon rind
  • ½ teaspoon salt, divided
  • 4 skinless, boneless chicken breast halves
  • 4 cups trimmed arugula-spinach mixed salad


  1. Combine lemon rind, juice, oil, and garlic in a large bowl
  2. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.When ready to serve add arugula and toss well, making sure to coat leaves evenly.Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to ¼-inch thickness using a meat mallet or small heavy skillet
  3. Sprinkle both sides of chicken with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper
  4. You can do this earlier in the day and cover and refrigerrate if needed.Heat a grill pan or a large nonstick skillet over medium-high heat
  5. Coat pan with cooking spray
  6. Add chicken, and cook for 4 minutes on each side or until done
  7. Remove chicken from pan, and keep warm.On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.

Leave a Comment